A decadent fudge like brownie swirled with cheesecake and raspberry puree that is just the right level of indulgence!
For the Puree:
One 12oz bag of frozen raspberries
1/4 cup sugar
2 Tablespoons water
For the Cheesecake Layer:
One 8oz package of cream cheese at room temperature
1/4 cup sugar
1 egg
1/4 cup sour cream
For the Brownie Layer:
1 cup brown sugar
1 cup sugar
1 cup flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 cup butter, melted
4 eggs
Preheat oven to 325 and line a 9×13 metal baking pan with parchment paper.
In a saucepan combine frozen raspberries, sugar, and water. Heat to boiling and allow to simmer at a low boil for 3 minutes. Remove from heat and press the berries through a fine sieve to remove the seeds.
Mix cream cheese, 1/4 cup sugar, 1 egg, and 1/4 cup sour cream in a small bowl and set aside.
In a large bowl, mix brown sugar, sugar, flour, cocoa powder and kosher salt. Stir in melted butter and 4 eggs.
Spread the brownie batter into the pan. Drop dollops of the cheesecake batter over the top of the brownie batter then drizzle with raspberry puree. Using a table knife or skewer, swirl the cream cheese and raspberry gently through the brownie batter to create a marbled effect.
Bake the pan of brownies for 25-30 minutes. My batch took 28 minutes to set without over baking. Let brownies cool, then chill completely before slicing.
Reserve 1/4 cup of the raspberry puree for another use.
Use full fat cream cheese.
Brownies will keep in the refrigerator for 5 days.
Keywords: brownie, cream cheese, raspberry, fudge, chocolate, bars